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5 Spanish recipes that could very well be Italian

Many times we say it to ourselves and we repeat it to ourselves. We Italians are unique. For our artistic creativity, in music, film and fashion, for our craftsmanship, which often uses foreign raw materials, and for our gastronomy. If according to many we have the best food in the world, it is necessary to make the effort for once to look beyond the border, to discover that after all the characteristic traits that connote it are not only present in the recipes of our nation. In fact, there is another peninsula, the Iberian Peninsula, which shares the climate with us – Mediterranean – and another lifestyle and culinary similar to ours. Also in Spainin fact, the protagonists on the table areoil produced with native olives – although the biodiversity of the cultivars is significantly lower than that of the Italians – the winethe fish – think of octopus and cod-based dishes – and starters, Paella principally. So we thought about collecting 5 Spanish recipes that could very well be Italianto emphasize how the borders between the two cultures on the table are almost exclusively geographical.

  1. Pa amb tomàquet. fashionable gods Venetian Bacari, even in Spain there are places where one goes to tease delicious treats. We are obviously talking about the tapestry. Here they don’t serve cicchetti, but similar preparations. In addition to the most sought after presented in terracotta pots, there are small pieces of bread not cooked yet, I pinchos. To fill them? Typical and tasty raw materials. Still made with bread, there is a very simple bruschetta from Aragon, Catalonia, Valencia and Majorca: the pa amb tomàquetcalled pa amb oli Where pamboli. The ingredients of the most famous dish of Catalan cuisine? A slice of bread rubbed with half a ripe tomatosalt and olive oil.
  2. Pulpo a la gallega. At luciana, in a salad with potatoes or drunk. There are several Italian recipes that feature this delicious mollusk. In the north-west of Spain, more precisely in the provinces of Ourense and Lugo in Galicia, the pulpo in the gallegaalso known as polbo to feira in Galician and how Galician octopus in Italian. The recipe calls for boiling the animal in a copper cauldron then cutting off its tentacles, sprinkled with coarse salt, sweet and spicy paprika and olive oil. In combination? Bread, boiled potatoes and a glass of red wine, because in Spain precisely ndo not drink water in accompaniment of pulp.
  3. Paella from Marisco. We don’t need to go all the way to Spain to find out how many there are crust unhealthy buildup that forms on food being cooked, from meat to lasagna, either universally good. In the Iberian Peninsula, the one that remains on the Paella, the pan chosen to prepare the rice-based dish of the same name. If there are several variants, there is no doubt that the one we know best is the one From Marisco. The dressing? Seafood very popular on the Mediterranean coasts: mussels, langoustines and cuttlefish.
  4. Bacalao al pil-pil. Just say the name salt cod realize how this fish preserved by salting – cod – is so international. In addition to the Nordic countries and Portugal, the same is evident in the typical cuisine of the Italian peninsula and the Iberian peninsula. If in Italy we have the variants Vicenza style, go livornese, Messina style – and so we could go on – in Spain the national recipe is the one called with pil pil. Functionality ? Cooking in a clay pot with olive oil, garlic and chilli. The etymological origin of the name seems to go back to rotary motion functional to its preparation, according to other sources, however, from the Swahili name for the piri piri peppers used in the recipe.
  5. Catalan cream. Until a few years ago, no vault restaurant-pizzeria could remove it from the map. With the Panna cotta et al sorbet it formed a triptych of sweet proposals that no one could resist. Now that the immobility of the à la carte desserts has gone out of order everywhere, it is appropriate to come back to the taste of this pastry specialty, in the traditional version for which it must be appreciated. It is appreciated for its smoothness, topped with a crispy shell of caramelized sugar, as fragile as glass. It is traditional to serve it on March 19 for the saint joseph feastthis is why the dessert is also known as Sant Josep cream. Despite its name, the English also claim its origin, which they claim was patented in the 17th century.

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